from The Victory Garden Cookbook
4 large ripe tomatoes
2 1/2 cukes
1 large green pepper
10-12 green onions (sometimes I’ll sub mild red onions)
1-2 cloves garlic
Salt
1/4 cup red wine vinegar
1/3 cup olive oil
3 cups tomato juice
1-11/2 cups water
hot pepper sauce
worcestershire sauce
freshly ground pepper
plain croutons
Peel, seed and chop in 1/4 inch dice the tomatoes and 2 cucumbers. Wash and trim pepper and scallions/onion and chop into 1/4 inch dice. In a mortar, mash garlic with 1 teaspoon of salt. Beat in vinegar and oil. Combine this dressing with the chopped vegetables and stir in tomato juice. Add the water to the consistency you prefer. Season with a dash of hot pepper sauce, worcestershire sauce, salt and pepper. Chill. Slice the half cucumber paper thin. Serve gazpacho topped with cucumber slices and croutons.
Perfect for a hot day!